Vietnamese Coffee Beans

Region: Asia
Profile: Earthy, bitter
Production: 3.6 billion lbs (18.6% global production)
Global Rank: 2
Varieties: 11% Arabica, 89% Robusta, 0% Liberica

Vietnamese Coffee Overview

Vietnam is an oft-overlooked coffee producer but surprisingly ranks second in the world climbing from a 0.1% market share after the Vietnam War to a surprising 18.6% today. The vast majority of this coffee is commodity-grade Robusta used to produce instant coffee or to create low-quality blends. Vietnam is more of a tea-drinking country, though a Vietnamese Iced Coffee is a decadent delight worth the indulgence, making coffee a primary export and cash crop.

Vietnamese Coffee Beans: Detailed Review

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!